Wednesday, October 20, 2010
I got a head of cauliflower in this week's CSA share, and while I was looking for something to do with it I came across this Cashew Curry recipe on 101 Cookbooks. It looked like an easy enough lunch, and Ken recently decided he likes curry, so I figured I would make it soon. I have green beans from last week's CSA share that are pretty beastly, but holding up very well, so I even went with the same vegetables used in the recipe. For the protein, we added shrimp instead of tofu. Now having made this recipe, I know that I can adapt it to whatever I have on hand. The second time I made it I added some thin shreds of carrot, which added a nice color, and I figured it's always good to get some extra veg in there. I want to try slices of onion instead of chopped - while chopping them is easier, I really like cooked onions. The cashews are essential as well - they add a nice crunch that contrasts with the softness of the veg.
A funny note: we ate the first bowl of this without the cashews. I had put them in the oven to toast up along with some acorn squash seeds, and I completely forgot about them until well after they were done. Fortunately I remembered at exactly the right moment and they were deeply toasted without being burned. I did laugh, though, when I realized that this recipe is called "Cashew Curry" and I didn't put any cashews in it :)